Lasagna with Difference

5 from 5 votes
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 602 kcal


  • 600 g Chicken breast
  • 250 g Carrots
  • 500 g Tomatoes
  • 1 Onion
  • 4 tablespoon Olive oil
  • 2 tablespoon Tomato paste
  • Salt
  • Pepper from the grinder
  • 8 plates Lasagne plates approx. 180g
  • 125 g Mozzarella
  • 50 g Grated Gouda
  • 8 Stems Oregano and basil each


  • Rinse the meat and pat dry. Then cut into cubes about 5 cm in size. Peel the carrots, wash the tomatoes, peel the onions and cut everything into cubes.
  • Heat the oil in a pan with a lid. Fry the meat in it for about 5 minutes. Add onions and carrots and fry briefly. Stir in tomato paste and sauté briefly. Season with salt and pepper. Deglaze with 3/4 liter of hot water. Add tomatoes and bring to the boil. Cover and let simmer for about 10 minutes.
  • Break the lasagne sheets into small pieces and add to the pan, fold in and simmer for another 10 minutes. Stirring occasionally.
  • Cut the mozzarella into cubes. Wash the herbs, shake dry and cut finely. Stir half of the herbs into the chicken pot. Season to taste with salt and pepper. Arrange the chicken pot on plates, sprinkle with mozzarella, grated Gouda cheese and the remaining herbs.


Serving: 100gCalories: 602kcalCarbohydrates: 2gProtein: 0.8gFat: 66.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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